Delicious, hearty, flavorful meat dishes are not able to leave indifferent any Amateur to eat out. Many of them have gained world-wide fame and are widespread in almost all parts of our planet. To the category of such popular dishes include schnitzels and steaks. These names can often be found in the menu of catering establishments. However, many experienced Housewives know the art of cooking these dishes overseas, regularly pampering their household. Let’s talk more about the difference of a steak from the steak.
Schnitzel – a thin piece of meat, breaded in flour or breadcrumbs and fried in plenty of oil. Is an Austrian dish of the restaurant kitchen. In the classic version of schnitzel prepared exclusively from beef. However, today there are many variations of this dish, where the main ingredients are beef, pork, lamb, Turkey or chicken breast. Properly cooked the pudding has a crispy Golden crust. The chunk size is typically comparable to the palm of an adult. The dish is originally from Vienna. In the second half of the nineteenth century it has spread around the world, and the compounding of foods has undergone some changes. The word «schnitzel» is translated from German as «tenderloin». With regard to the Russian reality, during Soviet times, this term denoted minced meatballs, widely applied to catering. However, from Austrian dishes they were only the size, shape and the presence of breading. In fact, it was an ordinary flat Patty, to attract the attention of the named exotic overseas word.
Steak – a dish of fried beef, variety of steaks. Is prepared as of one piece, and minced meat. Normally used for this purpose the head part of the tenderloin. Meat is cut across the grain exclusively. The correct thickness of the steak should not exceed two centimeters. In English, the name of the dish translates as «cut of beef». Steaks vary in degree of doneness: it can be weak, medium or strong. As a rule, the core of the piece remains a little damp, which makes the meat more juicy. Preparing the meat in a skillet on high heat or using a lattice. Steak is the national dish of the English, which is widely spread in European countries. The product is served as a main dish. However, in the USA grilled minced meat is part of the Burger. The classic version of the dish does not involve adding any ingredients besides spices.
to contents ↑the Difference between schnitzel and steak
Consider the characteristics of the interesting dishes. Let’s start with the fact that schnitzel can be made of any meat, be it chicken, beef or pork. Thus in the course are only whole pieces, about the size of a human palm. The principle of cutting plays no special role. Often the meat is thoroughly beaten before roasting, but this is not mandatory. Paniruetsya serving pieces in flour or bread crumbs, then drop in hot oil. Many people prefer to fry chicken in deep fat. Others just pour in the pan a lot of oil. The result is a great piece of meat covered in delicious crisp. Schnitzel are eaten only in well-cooked form. To the table they are served in conjunction with any side dish.
The main difference from schnitzel steak is that the latter is prepared exclusively from beef. This may be used as minced meat and whole cuts. In the latter case, the beef is cut strictly across the grain. The portion size is determined by the chef on an individual basis. It should be noted that for the preparation of the steak and beat the breaded meat is not required. Spicy beef fried in a pan with minimal oil. In the process of heat treatment the piece is watered the separated juice. The degree of doneness of meat can be different. Many Europeans like to eat a steak with blood. In the USA it is accepted to cook beef on the grill and use it as a filling for burgers. Due to the lack of breading the meat covered with a crispy Golden crust. On the table the dish can be served without garnish.
To summarize, what is the difference between schnitzel and steak.
Can be made of any meat
Only used beef
In the course are solid pieces
The principle of cutting meat doesn’t matter
Beef is cut across the grain exclusively
Has standard size that is comparable to the palm of an adult
The amount of servings depends on the preferences of the cook
Pieces can fight back
Does not require beating the meat
Before cooking the meat is to be made in flour or breadcrumbs
The breading is not provided
Cooked in lots of oil
Roast on the grill or skillet with minimal oil
Covered with a Golden crisp
The crust is missing
Meat requires thorough cooking
The degree of roasting may vary
Eaten with a side dish
Served as part of burgers and in independent form